This aromatic, citrusy chicken potato bake is an easy way to turn your leftover chicken into a delicious family dinner. Preparation is simple and the dish only needs 15 minutes in the oven. It’s creamy and comforting though not too calorific. Perfect served with carrots, beans or peas.
This chicken and potato bake consists of 3 parts: chicken, potatoes and sauce. It involves simply combining ready-to-eat chicken pieces with cooked potatoes and pouring over an easy white sauce before the dish bakes to golden perfection.
Ingredients
I don’t often use cream in my recipes but I used a moderate amount in this one as it complements the lemon flavour really well. There is no need to use heavy cream though, single/light cream will do.
Another ingredient I’ve used that makes a great pairing with lemon is thyme. Thyme is not necessarily at the top of my favourite herbs list but a combination of thyme and lemon is one of my absolute favourites! There is even a variety of thyme called lemon thyme, which is nature’s way of showing how these 2 flavours are simply made for each other! If you use lemon thyme as opposed to regular thyme add a little less lemon zest.
What meat to use
You can use either a mixture of dark and white meats or just dark meat. I don’t recommend using just white meat (i.e. chicken breast) – since it’s already cooked baking it again might make it a little dry, even with all the sauce in this casserole.
I used a combination of leftover white meat and chicken thighs I used to make chicken noodle soup.
What potatoes to use
I recommend waxy, salad potatoes, which have a lower starch content than floury potatoes and keep their shape well in cooking. Jazzy potatoes, Charlotte, Anya, baby potatoes, red potatoes, new potatoes and Red Bliss are all good choices.
If you like this leftover chicken potato recipe you might also like this simple leftover salmon and potato bake.
How to make chicken potato bake: step-by-step
1.Peel and boil the potatoes in salted water with a bay leaf, drain, then place (hot or cold) inside the casserole dish.
2. Add the chicken pieces and tuck in between the potatoes. Meanwhile preheat the oven to 220 C.
3. To make the sauce in a saucepan melt the butter (do not let it brown), add the flour and whisk until a smooth paste forms (roux).
4. Add the chicken broth, increase the heat and whisk constantly until the sauce thickens.
5. Add the cream, lemon juice and zest, mustard, onion and garlic granules, thyme and whisk until well combined and smooth. Season to taste and set aside for 2 minutes.
6. Pour the sauce over the top of the casserole.
7. Scatter the cheese and bake on the top shelf for 15 minutes or until lightly browned.
8. Remove from the oven and place on a cooling rack for 5 minutes. Tuck in!
Top tips and FAQs
- I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes,Red Bliss, red potatoes or Yukon Gold).
- You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
- You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
- Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
- Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
- Add bits of bacon or ham into the casserole for even more flavour, if you like.
- It is important to bake the casserole on the top oven shelf to allow it to lightly brown on top.
- Refrigerate for up to 3 days.
- Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.
Optional extras
This potato and chicken recipe is delicious as it is but you could add bits of ham or bacon into the casserole for even more flavour. You can also serve it with freshly chopped chives or parsley.
You might also like
- Mini Chicken and Asparagus Pot Pies (Healthy)
- Grilled Pineapple Chicken Salad Recipe
- Chicken Breast in White Sauce (Low Fat)
You might also like this collection of healthy, easy chicken recipes.
Keep in touch!
How has your creamy chicken and potato bake turned out for you? Let me know in the comments below, thanks!
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Recipe
Creamy Chicken Potato Bake (Healthy)
Ingredients
- 7-8 ounces (200-230 g) leftover chicken
- 1½ pounds (700 g) potatoes, peeled
- 1 bay leaf
For the lemon thyme sauce
- 2¼ tablespoons (30 g) butter
- 2½ tablespoons (25 g) all-purpose/plain flour
- 1½ cups (350 ml) chicken stock
- ⅓ cups (80 ml) single cream/light cooking cream
- 1 tablespoon lemon juice plus zest of 1½ lemon
- 1⅓ tablespoons fresh thyme, leaves only or 1 tsp dried, or to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic and onion granules/powder each
- 3 tablespoons mature cheddar or similar
- Fine sea salt and pepper to taste
Instructions
- Peel and boil the potatoes in salted water with a bay leaf (do not overcook the potatoes). Drain and place in your casserole dish. Add the chicken pieces and tuck in between the potatoes. Set aside.
- Preheat the oven to 425 F/ 220 C/ gas mark 7.
- To make the sauce in a saucepan gently melt the butter, add the flour and quickly whisk until a smooth paste forms (this is roux). Gradually add the chicken stock, whisking all the time and cook over a medium/high heat until the sauce thickens and starts bubbling up.
- Remove from the heat, add the cream, lemon juice and zest, thyme, mustard, onion and garlic granules and whisk until well combined and smooth. Season to taste and set aside for 2 minutes, then pour the sauce over the chicken and potatoes. Sprinkle the grated cheese over the whole thing and bake on the top oven shelf for 15 minutes.
- Remove from the oven, place on top of a cooling rack for 5 minutes, then tuck in!
Notes
- I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes or Red Bliss).
- You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
- You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
- Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
- Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
- Add bits of bacon or ham into the casserole for even more flavour, if you like.
- It is important to bake the casserole on the top oven shelf to allow it to lightly brown on to (alternatively broil for a few minutes).
- Refrigerate for up to 3 days.
- Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.
- Preparation time DOES include the time needed to boil the potatoes.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Ruthie
This is a “Keeper” recipe: husband loves it, I love that it’s a wonderful dish for leftover chicken thighs! The only things I did differently were lime instead of lemon because I thought I had lemon and did not and used Better Than Bouillon roasted chicken base instead of chicken stock. Husband wants more chicken next time!
Monika
I am glad lime turned out to be a good alternative to lemon in this recipe. Thank you for taking the time to share feedback:)
Gillian Cumpstone
Made this last night for supper and it was easy and very tasty. Good way to use up leftover roast chicken.
Monika
Thanks for the feedback:)
Dawn
I would cut the thyme amount in half. I followed the recipe and the sauce turned out too bitter to serve. To correct the bitterness, I added 1/2 tsp sugar, 1/4 tsp Dijon mustard and 2 tsp Herbs de Provence, which balanced the earthy notes of thyme and brought the lemon flavor back to the foreground. I also ground some Lemon Pepper over the top of the dish to stabilize the lemon. Then I served it to everyone and didn't receive any complaints... whew!
Monika
Thank you for bringing this up! I have now tweaked the ingredients slightly to let people know they can adjust the amount of thyme according to taste.
Em Elle
Simple but tasty! Thanks for sharing!
Monika
Glad you enjoyed it, thanks for the feedback:)
T
Thank you. Was looking for a recipe with leftover chicken. I don’t have a cream but has everything else. Hope it’s gonna work as well. I also prefer thinly sliced potatoes than whole ones so will do it instead. Can’t wait. Thank you x
Monika
I hope you enjoy it:)
Cat
Very easy recipe and turned out great! I didn't have left over chicken I just pan fried some thigh fillets and it worked well. Also added some sliced garlic instead of powdered onion/garlic as I didn't have them in the pantry. Thanks for the simple and easy recipe!
Monika
Thank you for letting me know Cat! I am glad you were able to make easy swaps and make this recipe work for you:)
Lizet Bowen
Monika, this is such a great recipe! I love potatoes and creamy sauces. And I usually cook extra meat to use for a second meal.
Thanks for sharing at #CookBlogShare!
Monika
Thank you!
louise Gunstone
It's currently raining where I am and this looks amazing and a perfect dish to warm us all up! I love the idea of making sure leftovers are new meals in themselves... i'll be giving this one a go. Thanks
Monika
Thank you! I hope you like it, let me know how it turns out for you!
Jo Allison / Jo's Kitchen Larder
So beautifully creamy and comforting yet still light and that lemon thyme combination... My boys would lick the bowls clean 🙂
Monika
Thank you Jo!
Donna
I love the combination of lemon and chicken, and I don't think I've ever had anything like this. Sounds fab, I'll have to give it a go!
Monika
Thank you!It's pretty simple to make and more importantly - creamy, and my family will eat anything that's creamy!
Monika
Thank you! I hope they do, let me know how it turned out for you.
Kankana Saxena
You gave me a perfect recipe idea for my upcoming weekend party. I have a feeling kids will love this dish 🙂